This is a nice change from traditional potato soup and will warm your belly nicely, I promise!
Spicy thai chicken and potato soup
1 # chicken thigh cut into bite-size pieces
1 onion, sliced
1 red bell pepper, sliced
1-2 T garlic
1 T oil
1 T red curry paste
1/2 T tumeric
1 T + curry powder (your favorite blend)
1 T fish sauce
1 squeeze ginger
1 T lime juice
2 t sriracha
28 oz chicken broth
14 oz coconut milk
Sweat the onion in oil in the stew pot for 5-10 minutes over med-low. Add the garlic and bell pepper and cook for another 5-10 minutes (until soft). Stir in the chili paste and chicken and cook for 5 minutes. Add all other ingredients, turn heat down to low and cover. Cook for at least one hour. Adjust the seasonings to taste.
This would also be good with carrot coins to sweeten the broth a little more. Eat this as a soup garnished with chopped cilantro and/or green onions or over a nice coconut rice! Serve with a dark, heavily hopped beer or a Sauvignon Blanc.